I have a little ritual when I bring fresh ginger home from the market: peel and grate, then freeze. Not only is this a great way to keep ginger fresh longer, but it becomes incredibly easy to punch up a sauce, stir fry, or smoothie any time you want some gingery spice.
To freeze ginger, first peel and mince, or grate it. Then spread or scoop the ginger onto a parchment-lined tray. I like making teaspoon-sized portions. Freeze until solid and transfer to an airtight container. It should keep for about six months, though I've never had frozen ginger last that long because it's so easy to use!
→ Read more: How To Peel and Mince Fresh Ginger
For most stovetop cooking and smoothies, you can just throw the frozen ginger directly into your dish. For baked goods or raw dressings, let the ginger thaw first; it only takes a few minutes if the chunks are small enough.